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A must-have for every baker, A New Way to Bake contains 130 recipes featuring bold new flavors and ingredients. This is definitely the go-to cookbook that definitively ushers the baking pantry beyond white flour and sugar to include natural sweeteners, whole-grain flours, and other better-for-you—and delicious—ingredients.
The editors at Martha Stewart Living have explored the distinctive flavors and alluring textures of these healthful foods, and this book shares their very best results. A New Way to Bake has 130 foolproof recipes that showcase the many ways these newly accessible ingredients can transform traditional cookies, pies, cakes, breads, and more.
Chocolate chip cookies gain greater depth with earthy farro flour, pancakes become protein powerhouses when made with quinoa, and lemon squares get a wonderfully crumbly crust and subtle nutty flavor thanks to coconut oil.
Superfoods are right at home in these baked goods; granola has a dose of crunchy chia seeds, and gluten-free brownies have an extra chocolaty punch from cocoa nibs.
With a DIY section for making your own nut butter, yogurt, coconut milk, and other basics, and more than 150 photographs, including step-by-step how-to images, A New Way to Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry is the next-generation home-baking bible.
ABOUT THE AUTHOR
Editors of Martha Stewart Living -- Martha Stewart is America's most trusted lifestyle expert and teacher and the author of more than 80 books on cooking, entertaining, crafts, homekeeping, gardens, weddings, and decorating.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors including Martha Stewart's Cake Perfection, Martha Stewart's Cookie Perfection and Martha Stewart's Newlywed Kitchen.